My Favorite Swiss Chard Recipe

Call me strange, but one of my favorite vegetables to grow in our Montana garden is Swiss chard!

This versatile vegetable is not just a one season plant.  It does great all summer long and into the Fall.  I use Swiss chard much as I would spinach since I don’t even bother with spinach anymore.  Swiss chard doesn’t bolt as quickly – I used to only get one harvest from my spinach before it would bolt.  I like to grow the kind with red stems because they add color to a dish.  Chard has loads of vitamin K and vitamin A.  It can be eaten raw or cooked, just like spinach.  My favorite way to use it is a sauteed dish.  I serve this for breakfast often!  The family eats it pretty well with the soy sauce and vinegar on it.

Swiss Chard has amazing color!

Garlicky Sauteed Swiss Chard


  • a large bunch of chard with stems (it cooks down a bit so I always pick more than I think I will want.)
  • Chopped onions (optional)
  • 1 large clove of garlic – grated
  • butter or other oil of choice
  • pinch of dried red pepper (optional)
  • splash of apple cider vinegar
  • splash of soy sauce
  • 1/4 cup water


  1. Chop stems into 1-inch portions
  2. Chop onions
  3. Saute with butter and garlic for about 2 minutes
  4. Add red pepper and chopped/sliced green leaves
  5. Add the water and cover and stir often for about 5 minutes until desired texture
  6. Add vinegar and soy sauce to taste